Current Research in Agricultural and Food Science Vol. 1

Authors

Dr. Kristina Mastanjević, (Editor)

Assistant Professor, Faculty of Food Technology, University of Osijek, Croatia.

Hemin Nuradden Mohammed

Department of Animal Production, Faculty of Agricultural Sciences, Sulaimani University, Iraq.

Eswari Beeram

Sree Vidyanikethan Degree College, Rangampet, Tirupati, Andhra Pradesh, India.

B. J. Divya

Sri Venkateswara University, Andhra Pradesh, India.

C. Pallavi

Sri Venkateswara University, Andhra Pradesh, India.

H. Demir

Department of Nutrition and Dietetic, Faculty of Health Science, Yeditepe University, 34755, İstanbul, Turkey.

B. B. Demir

Medical School Faculty, Yeditepe University, 34755, İstanbul, Turkey.

Tapasi Polley

Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.

Uma Ghosh

Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata -700032, India.

Shalem Shiekuma

Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.

Moses Ukeyima

Department of Nutrition and Dietetics, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.

Msendoo, Janet Ahuah

Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.

Idoko Blessing

Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.

Terzungwe Tughgba

Department of Theriogenology, College of Veterinary Medicine, Federal University of Agriculture, Makurdi, Benue State, Nigeria.

Makalao Mouti Marceline

Department of Life and Earth Sciences, Bongor Normal Higher School, Chad.

Alfred S. Traore

Department of Biochemistry and Biotechnology, Research Center in Biological, Food and Nutritional Sciences (CRSBAN), Unit of Formation and Research in Life and Ground Sciences, University Ouaga, BP: 7021, Ouagadougou, Burkina Faso.

B. Esguerra, Denise

Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

A. Barrion, Aimee Sheree

Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

G. Yee, Marites

Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

I. Bayna-Mariano, Recylyn

Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Banos, Philippines.

Pugazhenthi Thirumalai Rengasamy

Department of Livestock Products Technology (Dairy Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Chennai – 600 007, Tamil Nadu, India.

Ayyadurai Kantharimuthu

College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai–600 052, Tamil Nadu, India.

Elango Ayyasamy

Veterinary College and Research Institute, TANUVAS, Salem–636 112, Tamil Nadu, India.

Tensingh Gnanaraj Paulpandi

Tamil Nadu Veterinary and Animal Sciences University, Chennai–600 051, Tamil Nadu, India.

Ana F. Vinha

FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal and REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.

Carla Sousa

FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

Marta O. Soares

INNFACTS, CESPU - Cooperativa de Ensino Superior Politécnico e Universitário, Gandra, Portugal.

Sérgio V. P. Barreira

FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

E. N. Mbah

Department of Agricultural Extension and Communication, University of Agriculture, Makurdi, Nigeria.

R. K. Jiriko

Department of Agricultural Extension and Communication, University of Agriculture, Makurdi, Nigeria.

N. E. Amah

Federal College of Animal Health and Production Technology, Vom, Plateau State, Nigeria.

Jack A. Ofori

Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.

Yun-Hwa P. Hsieh

Department of Nutrition, Food and Exercise Sciences, 420 Sandels Building, Florida State University, Tallahassee, FL 32306-1493, USA.

Do Tan Khang

Biotechnology and Development Institute, Can Tho University, Vietnam.

Synopsis

This book covers all areas of agriculture and food science. The contributions by the authors include canned chicken meat, sensory evaluation, L-Arginine, ischemia, glutamate, vasodilation, nitric oxide, pomegranate (Punica granatum L.) seed, grape (Vitis vinifera L.) seed, fatty acid, alkaline protease, casein, submerge fermentation, sorghum, tigernut, wild fruits, traditional manufacturing processes, nutritional value, proximate composition, antioxidant activity, phytochemical, beta-carotene, Tino-tino(Physalis peruviana), flavonoids, milk and milk products, pesticide residues, hapten synthesis, DDT-BSA conjugate, avocado fruit, by-products, nutritional composition, bioactive compounds, livelihood, strategy, food security, dietary diversity, nutritional status, monoclonal antibody, porcine blood, ingredients, brown rice, germinated brown rice, bioactive, total phenolic content, total flavonoid content etc. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.

Chapters

Chapter 1
A Comprehensive Study of Some Physico-chemical, Sensory and Bacteriological Characteristics of Canned Chicken Meat Imported to Sulaymaniyah Markets, Iraq

Hemin Nuradden Mohammed
Chapter 2
L-Arginine as a Dietary Supplement and Its Role in Management of Sickle Cell Anaemia and Ischemia

Eswari Beeram, B. J. Divya, C. Pallavi
Chapter 3
Comparison of Chemical Composition of Pomegranate (Punica granatum L.) and Grape (Vitis vinifera L.) Seed Oils Obtained by Extraction

H. Demir, B. B. Demir
Chapter 4
Studies on Optimization Process Parameters for Production of Alkaline Protease by Using Isolated Strain of Alternaria alternata TUSGF1

Tapasi Polley, Uma Ghosh
Chapter 5
Investigating the Effect of Sorghum-tigernutIbyer (A Traditional Gruel) on the Fasting Blood Glucose Levels of Alloxan-induced Diabetic Rats

Shalem Shiekuma, Moses Ukeyima, Msendoo, Janet Ahuah, Idoko Blessing, Terzungwe Tughgba
Chapter 6
Hygienic Quality and Nutritional Composition of Jujube Cakes, Nere Cakes and Nere Plus Jujube Cakes Produced in Chad

Makalao Mouti Marceline, Alfred S. Traore
Chapter 7
Proximate Composition, Antioxidant Activity, Phytochemical, and Beta-Carotene Contents of Tino-Tino (Physalis peruviana)

B. Esguerra, Denise, A. Barrion, Aimee Sheree, G. Yee, Marites, I. Bayna-Mariano, Recylyn
Chapter 8
Development of Elisa Kit for the Assay of Dichlorodiphenyltrichloroethane in Milk and Milk Products and Comparision with Gas Chromatography

Pugazhenthi Thirumalai Rengasamy, Ayyadurai Kantharimuthu, Elango Ayyasamy, Tensingh Gnanaraj Paulpandi
Chapter 9
Avocado and Its By-products: Natural Sources of Nutrients, Phytochemical Compounds and Functional Properties

Ana F. Vinha, Carla Sousa, Marta O. Soares, Sérgio V. P. Barreira
Chapter 10
Urban Agriculture and Household Food Security in Cities

E. N. Mbah, R. K. Jiriko, N. E. Amah
Chapter 11
Critical Study on Immunodetection of Porcine Red Blood Cell Containing Food Ingredients Using a Porcine-Hemoglobin-Specific Monoclonal Antibody

Jack A. Ofori, Yun-Hwa P. Hsieh
Chapter 12
Bioactive Ingredients in Germinated Brown Rice and Its Consumption

Do Tan Khang